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BISON FILET & TARRAGON CHIVE BUTTER

This is the ultimate special occasion recipe whether it’s for someone special or you want something easy and elegant for a group. I’m not going to try and deceive people with the idea that Bison filet is affordable. It is not cheap. You’ll probably pay around $34.99 per pound. But it is worth every damn cent. For a lesser expensive option you can go with beef filet instead. It wasn’t long ago I went to Whole Foods with the intention to buy two filets but they were all out. Grass-fed bison filet was my only filet option, um YES PLEASE. FORCE ME, TAKE THE MONEY! No regrets. Every bite was heaven. And that is why I’m sharing this with you. Because I don’t eat steak often, when I do it’s filet. And now, I prefer bison over beef every damn time. UGH damn foodies.

The recipe is very straight forward and takes no time at all to do. The finishing butter is to die for especially if you make Homemade Butter. Because there’s not a whole lot of time required to make this, you could make it extra special by making your own homemade butter in about 15 minutes. Some times putting a little more time and effort into something shows you care. People tend to appreciate that a lot. I know I do. The delectable side dish in the picture is my Maple Capocollo Wrapped Haricot Verts. It’s my absolute favorite to go with the bison filet because it also doesn’t take much time to assemble and you let the oven do all the cooking.

 

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BISON FILET & TARRAGON CHIVE BUTTER
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Cover a both sides of the bison filets with a generous amount of sea salt and fresh ground pepper. Let the filets sit until they’re about room temperature.
  2. Using the back of a spoon, soften the butter and mix in the fresh tarragon and chives with a pinch of sea salt. Set aside or refrigerate until ready to use.
  3. Heat an iron skillet over medium-high heat. Drizzle the bottom with olive oil and sear the bison filets about 3 minutes on each side. Then place the iron skillet in the oven at 400 F for about 12-15 minutes for medium rare to medium.
  4. Place the filets on their plate with a dollop of the tarragon chive butter on top. Place aluminum foil on top creating a tent. Let rest for 5 minutes.